High Protein Essentials

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Monday, April 18, 2016

3 Ingredient Peanut butter Cookies

3 Ingredient Peanut Butter Cookies



Sometimes the craving for peanut butter takes hold and doesn't let go until it's satisfied. In times like that, you need a quick and healthful solution. "
What You'll Need:
  • 1 cup Splenda baking blend, plus extra for dipping glass
  • 1 cup no-sugar-added creamy peanut butter
  • 1 large egg
What To Do:
  1. Preheat oven to 375 degrees F. Coat two baking sheets with cooking spray.
  2. In a medium bowl, stir together all ingredients. Using your hands, roll mixture into 1-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar.
  3. Bake about 8-9 minutes or until edges are set and bottoms are lightly browned.


Nutritional Information

Servings Per Recipe: 20
  • Amount Per Serving % Daily Value *
  • Calories 127
  • Calories from Fat 59
  • Total Fat 6.6g 10 %
  • Saturated Fat 1.3g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.3mg 3 %
  • Sodium 29mg 1 %
  • Total Carbohydrates 2.4g 1 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 10g 0 %






Saturday, April 16, 2016

Chocolate Chip Bread!I

Chocolate Chip Bread!



What You'll Need:
  • 1 cup almond butter
  • 1/2 cup Splenda brown sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup plus 1 teaspoon white whole wheat flour blend, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar-free chocolate chips (I found them at Walmart)
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8- x 4-inch loaf pan with cooking spray.
  2. In a large bowl, beat almond butter, brown sugar, eggs, and vanilla until creamy. Add 1/4 cup flour, the baking powder, and baking soda; mix well.
  3. In a small bowl, toss chocolate chips with remaining 1 teaspoon flour. Add chips to batter; mix well. Spoon mixture into loaf pan.
  4. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes, then invert onto a wire rack to cool completely.



Nutritional Information

Servings Per Recipe: 14
  • Amount Per Serving % Daily Value *
  • Calories 159
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 5.9g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 53mg 18 %
  • Sodium 123mg 5 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 2.1g 8 %
  • Sugars 5.9g 0 %





Thursday, April 7, 2016

Peanut Butter Lava Cakes

Peanut Butter Lava Cakes

WOW... Can we really have these?
YES!!




What You'll Need:
  • 1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)
  • 1/3 cup milk chocolate chips (go for the smaller mini.. I know Walmart carries sugar free)
  • 1/4 cup liquid egg
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1/4 cup granulated Splenda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
What To Do:
  1. In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
     
  2. Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
     
  3. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.

Even top this with fresh berries!


Nutritional Information

Servings Per Recipe: 6
  • Amount Per Serving % Daily Value *
  • Calories 114
  • Calories from Fat 62
  • Total Fat 6.8g 11 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 3.4g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.2mg 0 %
  • Sodium 54mg 2 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 1.3g 0 %